● Phase one: As soon as the h2o and starch are divided from one another within the batter, you must drain the h2o diligently. This reminds on the steamed rice crepe (ilai vadam) that we dry and deep fry. We devour the new steamed ones whenever we peel it off. https://viralrang.com/easiest-way-to-make-laping-laphing-in-just-4-steps-tibetan-laphing-recipe/